Creamy Chicken and Chipotle Rice Bake
My fam went crazy over this Creamy Chicken and Chipotle Rice Bake, but really, who wouldn’t? When it's hot from the oven, topped with bacon and cheese, and just oozing with goodness, it's darn hard to resist.
Servings: 8 servings
Chef Alli
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Ingredients
- 4 boneless, skinless chicken breasts, cut into 1″ fingers
- your favorite Cajun/Creole seasoning blend
- 3 cups cooked jasmine rice
- 1 10.75 oz. can Campbell's cream of chicken soup
- 1/2 - 1 tsp. minced chipotles in adobo, or more depending on the level of spicy-ness you prefer
- 1 1/3 cups milk
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
Instructions
- Preheat oven to 375ºF.
- Lightly spray a large casserole dish (or 9” x 13” pan) with nonstick cooking spray; spread the cooked rice over the bottom of the prepared casserole dish, then top the rice with the chicken fingers; sprinkle the chicken with Cajun seasoning.
- In a medium mixing bowl, use a whisk to combine cream of chicken soup with the chipotles and milk until smooth; slowly pour this mixture over the chicken and rice in the baking dish.
- Bake the casserole, uncovered, on the center oven rack for 25-30 minutes.
- Remove the casserole from the oven; sprinkle with shredded cheeses and cooked bacon. Return casserole to the oven and bake for a couple of minutes until the cheese is melted. Serve at once.
Notes
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Nutrition
Calories: 293kcalCarbohydrates: 19gProtein: 20gFat: 14gSaturated Fat: 6gCholesterol: 66mgSodium: 293mgPotassium: 330mgFiber: 1gSugar: 2gVitamin A: 271IUVitamin C: 1mgCalcium: 157mgIron: 1mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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